Who knows what cr me br l e should be made?

The preparation of the crème brûlée is as follows:

1. Make caramel first, boil caramel in a pot with a deeper and thicker bottom, pour sugar and water into the pot and heat over low heat.

2. Turn the heat to the minimum after it starts to change color, turn it into a darker amber color, and then turn off the heat.

3. Add salt and hot water and mix well. Pour the caramel liquid into a cup while it is hot and refrigerate.

4. Make the pudding again, add egg yolk, add caster sugar and stir well. Pour in hot milk at about 60 degrees Celsius and stir as you pour.

5. Stir evenly and sieve twice, and let cool for later use. Now make chiffon cakes, mix milk and corn oil and stir to emulsify.

6. Sift in the cake flour and stir well. Pour the pudding liquid directly onto the caramel, about six or seven percent full of cups. Squeeze the cake batter on top, squeezing the edges first and then the middle.

7. Preheat the oven to 140 degrees Celsius and bake for 45 minutes. The top turns golden brown and can be removed. The crème brûlée is ready.

1) Preheat the oven at 140°C and 150°C.

2) Put 75g of granulated sugar in a small pot, boil over low heat until it is slurry-like, and you can use a small spoon to gently push the granulated sugar of the pot ** around the pot, so that the granulated sugar can be evenly heated and dissolved. Do not stir, at this time pour the prepared 10ml of boiling water into the syrup, stir quickly evenly, pour it into the bottom of the pudding mold while hot, and a thin layer can be. (According to personal preference, if you like to be slightly bitter, boil it until it bubbles; If you like sweetness, you can boil the sugar into a brown pulp);

3) Beat the whole egg and egg yolk into a large bowl, add 65g of sugar and beat the egg;

20 sheets. Close-up of crème brûlée.

4) Put 15g of granulated sugar into 400ml of milk and cook in another pot over low heat until it is almost open, turn off the heat before boiling, add a few drops of vanilla flavor and stir slightly. The temperature of the milk should not be too high. Pour the boiled milk into the beaten egg mixture in batches, and then use a flour sieve to strain the milk skin and foam, and the baked pudding will be smooth after filtering;

5) Pour the filtered pudding egg mixture into the mold, and then use kitchen paper to gently absorb the fine foam on the egg liquid (if you don't suck it, the circle next to the baked pudding will have small eyes);

6) Pour hot water about 50° in a preheated baking dish, put the mold on it, cover the surface with tin foil, and take about 20-30 minutes. (Covering the tin foil can keep the egg noodles smooth and tender, and can also help to heat up and shorten the baking time);

7) Put in the refrigerator for 4-5 hours. When demolding, use a small spoon to gently press the ring around the pudding to detach the pudding from the mold, and then soak it in hot water for a few minutes to demold.

Ingredients for crème brûlée:

Caramel: 100 grams of granulated sugar, 25 grams of water.

Pudding: 2 eggs, 25 grams of sugar, 250 grams of milk, a pinch of vanilla powder.

To prepare the crème brûlée:

1. Pour the granulated sugar and water used to make caramel into the pot;

2. Put the pot on the fire and heat it, stirring constantly until it boils to a yellowish brown;

3. Pour the caramel into the bottom of the pudding mold;

4. Add granulated sugar to eggs;

5. Mix evenly;

6. Heat the milk, add vanilla extract, and boil until slightly boiling;

7. Slowly pour the milk into the egg mixture and mix well;

8. Sift the egg liquid and pour it into the pudding cup, if there are residual bubbles, you can use a toothpick to smash them, it doesn't matter if there are a little bubbles, the pudding processed in this way is already very smooth; (** is not written in the sieve).

9. Fill the baking tray with water, I use warm water;

1. When demolding, use a toothpick to draw a week on the edge of the mold, and gently turn it upside down to get rid of the mold;

2. When boiling milk, it is better to dip it in a vanilla stick, and if you don't have a vanilla stick, you can replace it with vanilla extract like me. If you don't put vanilla extract, you may have the fishy smell of eggs, and if it is not so fragrant, the taste will be greatly reduced;

3. Before pouring into the mold, sieve the egg milk liquid to make the pudding taste smoother;

4. My dosage is not completely filled in the pudding mold, and the amount of pudding can be doubled according to the size of my pudding mold;

5. If you don't have an oven, use a steamer, which should also work.

Clime crème. space

The delicate and silky taste of the pudding, with the faint glow of amber caramel, will make you crazy obsessed with it.

Junior. Baking.

Vanilla. Half-hour.

Ingredients. 2 eggs.

Milk 250ml

Caramel to taste. 30g of white sugar

Vanilla clip 1-4

Appropriate amount of boiling water. Steps to make crème brûlée.

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1.Chop the vanilla seeds and the pods with a knife and place them in a milk pot.

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2.Heat over low heat until slightly boiling, remove from heat, cover and simmer for 5-8 minutes.

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3.Add granulated sugar to the eggs.

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4.Stir well and set aside.

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5.Strain the cooled milk through a sifter and mix with the egg mixture.

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6.Then the stirred egg milk liquid is filtered with a sieve to filter impurities.

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7.Place the caramel in the bottle container.

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8.Pour the pudding liquid into the bottle, fill the baking dish with water and preheat the oven to 200°space.

9.Bake for 15-20 minutes on the middle until the pudding is set.

Ingredients: 1/3 cup granulated sugar; seven eggs; 400 grams of condensed milk; 380 grams of evaporated milk.

Method: 1. Prepare a baking tray or pudding cup as a mold. You can choose to use a 9-inch (about 23 cm) baking sheet or a pudding cup for the mold, and the material is preferably ceramic, so that it will be easier to remove the pudding after baking.

The inner layer of the mold should be sprayed with cooking spray or buttered to prevent the pudding from sticking to the walls. 2. Put the sugar and water in a small pot, heat over medium heat, and let the sugar slowly caramelize, the process takes about 10 to 15 minutes. To prevent the syrup from overheating, you need to stir constantly.

When you see that the sugar is liquid and golden brown, you can remove it, and if you overcook it, the sugar will burn. Don't leave it for too long after cooking, otherwise it will harden and be difficult to pour. 3. Pour the caramel into the molds of a baking tray or pudding cup.

Tilt the container slightly so that the caramel is poured evenly on the bottom of the container, taking care when pouring to avoid burns. Let the caramel sit for more than 10 minutes before pouring in the pudding liquid. 4. Beat the hair tin liquid.

Take a mixing bowl, pour in the condensed milk and evaporated milk, stir well, then crack the eggs into the bowl, one at a time, beat evenly, and the finished egg wash must be a loose and smooth paste. Be careful to mix the eggs and milk thoroughly. Or, depending on your preference, add a teaspoon of vanilla or lemon flavor for even better flavor.

5. Pour the prepared pudding liquid into a baking tray or pudding cup. After pouring in the caramel, let it sit for 10 minutes before pouring in the pudding liquid. 6. Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit).

7. Homemade double-layer steamer. The double-layer steamer can provide a constant humidity environment for the pudding liquid, allowing it to heat evenly and prevent the formed pudding from cracking. We can make a steamer that looks like this by simply putting a wide saucepan the size of a pudding mold, pouring hot water into it, and placing it in a baking tray or pudding cup with pudding liquid.

Be careful not to add too much water to prevent the pudding from spilling and contaminating the water in the pan. It is also a good choice to use the same kind of barbecue pot as a steamer. 8. Baked pudding.

Place the steamer on the rack of the oven and bake for about an hour. You can shake the pan and if the egg wash is solid, the pudding will be fine, and if there is still liquid coming out, bake it a little longer. Every fifteen minutes, check whether the water in the pot is boiling to prevent the pudding from being over-baked and the taste from getting old.

If you see the water starting to boil, add some cold water. After the pudding is baked, it should be placed on the table to cool for about 10 minutes. 9. Put the cooled pudding in the refrigerator until it is fully formed, so that it is easier to remove from the mold.

10. Use a knife to gently cut around the edge of the pudding, it is best to rinse it with warm water first, so that the knife will not stick to the pudding and destroy the appearance of the pudding, and then carefully buckle the pudding to the dessert plate to present, the dessert plate can choose a large one, and the bordered one will look better. 11. Cut the pudding into wedges, drizzle with a spoonful of caramel, and add whipped cream or honey according to personal preference. Now it's time to enjoy your pudding.

Ingredients: 2 eggs, 250 grams of milk, 20 grams of caster sugar, 2 10 grams of caster sugar, 1 gram of salt, 20 grams of cornstarch.

Steps. 1. Prepare the ingredients.

2. Add sugar, salt and cornstarch to the milk and stir well.

3. Crack in 2 eggs.

4. Stir well.

5. Sift into the Xinsit stew pot.

6. Put it in the air fryer batter oven, cover the lid, bake at 200 degrees for 25 minutes, and bake at 185 degrees for 20 minutes.

7. When it is baked, it is tender and tender.

8. Sprinkle white sugar on the surface, no need to cover again, bake in the air fryer for another 10 minutes, and bake the surface until it is a little burnt.

9. It is fragrant, sweet and delicious.

10. The taste is tender and smooth, and the method is simple.

11. The faint scorch spots on the surface are very attractive.

Hello! Ingredients:

Caramel: 50 grams of caster sugar, 15 grams of cold water, 10 grams of hot water.

Pudding: 2 eggs, 1 egg yolk, 300 grams of milk, 30 grams of caster sugar, 1 gram of vanilla extract.

Production method: 1. First make the pudding liquid, put the milk, caster sugar and vanilla extract into the pot, heat until the sugar melts, and let it cool.

2. Beat the eggs and egg yolks into a basin, gently beat them with a manual whisk, and then beat them back and forth evenly.

3. When the milk is cool to about 40 degrees, pour it into the egg liquid and mix gently.

4. Sieve the mixed liquid 2-3 times and set aside for later use.

5. Boil the caramel again, add caster sugar and cold water to the milk pot, cook over low heat until the sugar melts, cook until brown, add hot water from the heat, shake the milk pot to mix evenly.

6. When the caramel is just ready, there will be many bubbles on the surface, you can stand still and wait for the bubbles to disappear.

7. Pour the caramel into the pudding mold, wait for it to solidify, wait for the caramel to solidify, then pour in the pudding liquid, skim off the air bubbles on the surface with a spoon, stand for about 10 minutes, and cover with tin foil.

8. Prepare a darker baking tray and put the pudding mold in it. Pour warm water of about 50 degrees into the baking tray with a height of about centimeters, send the baking tray to the preheated oven, and bake at 160 degrees for about 40 minutes.

9. Take it out after baking, cool it and put it in the refrigerator overnight before demolding, and the delicious crème brûlée is ready.

When it comes to Yakult, lactic acid bacteria drinks are really not new in the tea industry. Some people say I can drink one plate at a time!

Yakult is very popular, which is conducive to improving the quality of products. In fact, in terms of taste, the formula research and development of Yakult and some concentrated raw materials and brand lactic acid bacteria drinks is not very different, and it can often be changed through technical means such as adding amount and adjusting sweetness and acidity. Don't be so monotonous, let's try something new.

How to make Yakult taste better? Teach you the five different ways to drink Yakult.

1. Lemon Yakult.

Ingredients: half a lemon, 200ml of Yakult, appropriate amount of sugar, appropriate amount of hot water, appropriate amount of cold water.

Method: 1. Scrub the lemon with salt, the lemon will exude a lemon fragrance. 2. Add an appropriate amount of sugar to the cup and add it according to your taste.

Add hot water and melt the sugar. 3. Add an appropriate amount of cold water to the hot water to control the water temperature in a cooling state. 4. Slice the lemons, squeeze out the juice of each slice of lemon into the cup, and then throw the lemons directly into it.

5Pour Yakult into a cup, put the whole cup in the refrigerator overnight, and you can drink the delicious lemon Yakult tomorrow.

2. Avocado Yakult.

Ingredients: 200ml of Yakult, half an avocado.

Method: 1. Pour 200ml of Yakult into a blender. 2. Cut half an avocado into small pieces and put it in a blender with Yakult. 3. Start the blender and beat until there are no large pieces of avocado pulp.

3. Passion fruit Yakult.

Ingredients: 2 passion fruits, 1 bottle of Yakult.

Method: 1. Cut and dig out the passion fruit. 2. Pour Yakult into it. 3. Add an appropriate amount of cold water or ice cubes

4. Mango Yakult.

Ingredients: 1 mango, 200ml of Yakult, ice cubes, ice water, cool and white.

Method: 1. Cut the mango into small pieces. 2. Throw them into the food processor together and beat for a while. 3. Pour it into a cup and start drinking sweet and sour.

5, the peach is young.

Ingredients: a peach, a bottle of Yakult.

Method: 1. Wash the peaches, peel them and cut them into pieces. 2. Squeeze the juice and connect it with an appropriately sized cup. 3. Scoop off the bubbles on top of the peach juice with a spoon. 4. Pour a whole bottle of Yakult into a cup.

This flaming pumpkin crème brûlée is dyed with sweetness, and then it is the sweetness of pumpkin and the soft and dense aftertaste.

Teach you how to make crème brûlée smooth and refreshing.